When to add ginger to stir-fry? Tips for using ginger in stir-fry

Ginger is an indispensable spicy condiment in many dishes, but not everyone knows how to use it. If used just right, it can add freshness and color to the dish, but if not, it will be self-defeating.

When to add ginger to stir-fry? Tips for using ginger in stir-fry

We often encounter some problems when cooking: for example, when making fish balls, add ginger and green onion juice to the minced fish, then add other seasonings, stir well, and squeeze into fish balls. You can get a delicious, smooth and white color. Effect. If you chop the ginger into rice grains and mix it into fish paste to make fish balls, it will make your teeth sticky and spicy, and the color will be dark and taste bad. Another example is that before cooking fish, you should first put the ginger slices into a small amount of oil and stir-fry them, then add the fish and fry both sides, add water and various condiments, and cook the fish and ginger together until cooked. Using ginger in this way will not only prevent the pan from sticking to the pan when frying fish, but also can remove the odor and relieve the fishy smell. If the ginger slices are put in with the fish or the ginger rice is removed after cooking, the effect will not be good. Therefore, ginger should be used rationally and skillfully in cooking, depending on the specific conditions of the dishes.

Shredded ginger is added to dishes and often used as an ingredient

Ginger commonly used in cooking includes new ginger, turmeric ginger, old ginger, pouring ginger, etc. According to the color, it can be divided into red claw ginger and cucumber ginger. Ginger has a spicy aroma and can be used as both a condiment and an ingredient in dishes. New ginger has thin skin and tender flesh, and a light taste; turmeric is spicy, with a smell that changes from light to strong, and the meat changes from soft to firm, making it the top grade of ginger; old ginger, commonly known as ginger mother, is the ginger species, with thick skin and firm flesh, and a spicy taste, but The aroma is not as good as that of turmeric; when you pour ginger with ginger buds, it can be used as a garnish for dishes or pickled in sauce, and it tastes delicious. Ginger used as an ingredient in dishes is generally cut into shreds. For example, "ginger shredded pork" is made from new ginger and green and red peppers, shredded and stir-fried with lean pork shreds. It is spicy, delicious and unique. "Three Silk Fish Roll" is made by cutting mandarin fish meat into large pieces, rolling it into a cylindrical shape with shredded bamboo shoots, shredded ham, and shredded chicken breast, and then garnishing it with shredded ginger pickled with ginger, shredded green onion, and red pepper. Shredded, add soy sauce, sugar and vinegar to make. The taste is sweet and sour, tender on the outside and fresh on the inside. Processing new ginger or turmeric into shreds can also be used as an ingredient in cold dishes. In addition to adding freshness, it also has the functions of sterilization and disinfection. For example, the traditional Huaiyang cold dish "mixed dried shreds" is made by slicing ginger and then finely cutting it into dry shreds thinner than matchsticks. It is soaked in boiling water for three times, squeezes out the water, puts it on a plate, and sprinkles it on top. Add shredded ginger and add seasoning. The dried shreds are soft and light, while the ginger shreds are fresh and spicy.

Add ginger cubes (slices) to vegetables to remove the fishy smell and relieve the smell of mutton.

Ginger is processed into pieces or slices, and is mostly used in fire-engineered dishes, such as stewing, stewing, simmering, roasting, boiling, grilling and other cooking methods. It has the effect of removing the fishy smell of aquatic products and poultry and livestock. Old ginger is used in Huo Gong dishes mainly for its flavor, and the ginger should be discarded after it matures. Therefore, ginger needs to be processed into pieces or slices, and it needs to be fluffed with a knife to make it crack, so that the ginger flavor can escape and soak into the dish. For example: "Stewed Chicken" with eggs is called "Stewed Chicken", adding water-coated sea cucumbers is called "Coral Stewed Chicken", garnished with white fungus balls is called "Wind Blowing Peony", and served with pig intestines is called "Youlong Xifeng" , adding chicken stuffed with fish and shrimp is called "Hundred Birds Paying Attention to the Phoenix" and so on. Ginger slices must be used for seasoning during the production, otherwise the chicken will not be crispy and fragrant, the ingredients will be tender, and the soup will be clear and mellow. In addition to seasoning during cooking and heating, ginger is also used as a dipping seasoning before heating dishes, such as "oil-soaked chicken", "fried pork chops", etc. It is inconvenient to heat ginger and raw materials at the same time during cooking, but the odor of these raw materials is difficult to remove. , it is necessary to soak ginger slices for a considerable time before heating to eliminate its peculiar smell. When dipping, you also need to add an appropriate amount of cooking wine and green onions, and the effect will be better.

Ginger rice adds fragrance and freshness to vegetables

Ginger was also called "Xiang" in ancient times, which means "Xinjiang protects against all evils". Ginger is warm in nature and dispels cold evil. Taking advantage of this unique function of ginger, people often eat cold dishes with ginger and rice vinegar. Vinegar has the effect of removing fishy smell and warming the stomach. Together with ginger and rice, they complement each other and can prevent diarrhea, Sterilization and disinfection can also promote digestion. Such as "steamed white fish", "furong crucian carp", "steamed crab", "drunken shrimp", "steamed bamboo shoots", etc., all need to be poured with vinegar, add ginger and rice, and some need to be sprinkled with pepper and put on the coriander leaves. . Ginger rice can also be cooked and eaten with raw materials in dishes, such as "Stewed Lion's Head". After the pork is finely chopped and smashed with the back of a knife, ginger rice and other seasonings need to be added to make a lion's head, and then stewed. Ginger is processed into rice grains, which are often stir-fried in oil and cooked together with the main ingredients. The spicy aroma of ginger and the umami flavor of the main ingredients are melted into one, which is very attractive. For "fried crab noodles", "gukha meat", etc., the ginger and rice need to be stir-fried in oil first, until the aroma is overflowing, and then the main ingredients are added and cooked together. Ginger cubes (slices) play a role in removing the fishy smell and relieving the mutton in hot dishes, while ginger rice is mostly used in dishes such as deep-fried, stir-fried, stir-fried, boiled, and pan-fried to add fragrance and freshness.

Ginger juice adds great flavor to dishes

Aquatic products, poultry offal and egg raw materials have a strong fishy and mutton smell, so ginger is an indispensable seasoning when cooking. Some dishes can be cooked with shredded ginger as an ingredient, while hot dishes (called big dishes in jargon) need to use ginger cubes (slices) to remove the smell and relieve the smell. Generally, ginger rice is used to make stir-fries and side dishes fresh. However, there are still some dishes that are inconvenient to cook with ginger, and it is more suitable to use ginger juice to remove the fishy smell and add fragrance, such as making fish balls, shrimp balls, meat balls and smashing various animal raw materials with the back of a knife. The dishes made after the antler is grown are made with ginger to remove the fishy smell. To make ginger juice, loosen the ginger cubes and soak them in water for a certain period of time (generally, you also need to add green onions and an appropriate amount of cooking wine to soak them together) to get the required ginger juice. Ginger is very useful in cooking and is very important, but it does not necessarily need to be used to season all dishes. If a single vegetable itself contains natural aromatic flavor, and then seasoned with ginger rice, it will inevitably "overwhelm the original taste" and affect the original taste.